Tantalizing Thai Green Curry ️



Tantalizing Thai Green Curry

In the heart of Thailand’s vibrant culinary scene, our Tantalizing Thai Green Curry recipe is a fragrant masterpiece that will transport your taste buds to the bustling streets of Bangkok. Imagine a harmonious blend of creamy coconut milk, aromatic herbs, and the perfect balance of spices, all coming together to create a culinary symphony that’s as visually appealing as it is delicious.

Ingredients

  • 2 cups of coconut milk
  • 1 pound of boneless, skinless chicken thighs, sliced
  • 3 tablespoons of Thai green curry paste
  • 1 cup of mixed vegetables (such as bell peppers, bamboo shoots, and eggplant), sliced
  • 2 tablespoons of fish sauce
  • 1 tablespoon of palm sugar
  • A handful of fresh Thai basil leaves
  • Cooked jasmine rice, for serving

Instructions

  1. Heat a large pan over medium heat and add a half cup of coconut milk.
  2. Add the green curry paste to the pan and stir until fragrant.
  3. Add the sliced chicken thighs and cook until they are no longer pink.
  4. Pour in the remaining coconut milk, fish sauce, and palm sugar. Stir well to combine.
  5. Add the mixed vegetables and simmer until they are tender but still crisp.
  6. Remove the pan from heat and stir in the fresh Thai basil leaves.
  7. Serve the Tantalizing Thai Green Curry over cooked jasmine rice.

Preparation time: 15 minutes

Yield: 4 servings

Aromatic Thai green curry with tender chicken and fresh vegetables, served over fluffy jasmine rice.

Nutritional information: Calories: 380, Fat: 22g, Carbohydrates: 12g, Protein: 34g

Make this delightful Tantalizing Thai Green Curry in the comfort of your kitchen and let the exotic flavors whisk you away to the bustling markets of Thailand. This dish is not just a meal; it’s a culinary journey that you and your loved ones will savor with every bite. Enjoy the richness of Thai cuisine right at your table!

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Hi! I’m Margaret!

A passionate home cook and food lover who loves nothing more than sharing my favourite recipes with the world.

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